Drizzle Cake - cooking recipe

Ingredients

German chocolate cake mix
1 can Eagle Brand milk
9 or 12 oz. jar caramel ice cream topping
12 oz. carton Cool Whip
4 Heath candy bars, crumbled

Preparation

Bake cake according to box directions.
While still hot, poke holes all over cake.
Slowly pour Eagle Brand milk over cake.
Cool cake 5 minutes.
Pour slowly the caramel topping on.
The topping may need to be heated some to help pouring.
Cool cake completely, then add Cool Whip on top.
Put the crumbled Heath bars over the Cool Whip.
Refrigerate.